It all began with a young wanderer named Ernest Gantt. Inspired by the culture of the South Pacific, where he sometimes worked on film sets, he opened a small watering hole just off Hollywood Boulevard in the mid-1930s. He decorated it with old fishing nets and trinkets he’d picked up during his travels to the South Pacific and created a menu of exotic rum drinks, which he etched onto a board hanging behind the thatched tiki bar. Back then, drinks cost a quarter, or five wooden nickels.
Today, Don The Beachcomber still serves some of Ernest’s original rum cocktails—including his signature mai tai—in a tiki lounge inspired by that 1930s watering hole. A few things have changed over the years, however; the joint now serves a full menu of Hawaiian specialties such as ahi-tuna tacos and Kalua pulled pork piled on sweet a hawaiian bun. On Friday nights, live musicians perform Hawaiian tunes next to an indoor waterfall.
Ibiza Bartending Academy's resident bartenders steer students through mixology classes designed for beginners and experienced cocktail constructors alike. Scratch mixology’s surface using highball glasses as makeshift augers in a beginner-friendly four-hour bartending class. Students learn the basics of bartending before trying their hand behind a real bar, which requires none of the advanced miming degrees required to mix behind an imaginary bar. Ibiza offers a four-week certification course for those with professional ambitions or more established spirit-slinging skills. Cocktail-conjuring crafts are honed through either four four-hour sessions or eight two-hour sessions. At the end of the course, pupils will have the opportunity to take the speed and accuracy exams and become a fully certified bartender.
The well-regarded executive chef at Zimzala, Vincent Muraco, worked with menu expert and cookbook author Joyce Goldstein to develop a creative menu of Mediterranean cuisine with a California tinge. They researched the 22 countries of the region, incorporating the flavors of Spain, Greece, Italy, Northern Africa, the Middle East, Alabama, and more into a collection of healthful, exotic delights built from fresh, top-quality ingredients.
It would be easy to spend an entire evening simply staring at the walls of the 2nd Floor dining room, as they are covered in striking portraits and vivid design work from local tattoo artists. Cocktails in hand, guests leave the comfort of their cushy black booths for a closer look at haunting Day of the Dead skeletons, macabre circus figures, and intricate abstracts. Every Wednesday, their art-viewing experience is enriched by strains from live musicians playing classical covers of rock music from the likes of Journey and Jimi Hendrix.
As visitors take in the music and art of the dining room, chef Wendie Huffman is hard at work in the kitchen, whipping up the innovative contemporary American dishes lauded by reporters from OC Weekly. Pulling from her years of classic culinary training and experience in high-end restaurants, the expert chef folds tangy sauces and imaginative ingredients into steak and seafood specialties, such as the blackened mahi-mahi with fresh mango salsa and the grilled filet mignon kebabs with garlic chipotle pepper. She piles natural-beef patties with mountains of decadent toppings—from teriyaki pork to chili—to craft her signature Colossal burgers. Her culinary creations take on playful names like Confused salmon and Pearl Jammin bread pudding, rather than solemn names such as Sad Jim’s Tear-Stained Spaghetti.
Effortlessly blending upscale good times and a MMA-centric sports bar environment, Ringside Lounge maintains a classy environment equally suited to a delicious meal or to cheering on fights. Low lighting, red leather seating, and a menu of borderline gourmet American fusion cuisine such as the grilled strawberry lime burger lend themselves well to fine dining and quiet drinks. The bar also boasts a massive 100" projector which they use to great effect on fight nights, as well as eight flatscreen TVs which line the bar to broadcast big games and commercials loaded with subliminal messages.
From falafel sandwiches and housemade hummus to chicken kebabs smothered in garlic sauce, Mirage Grill and Hookah Lounge treats palates to a full spectrum of classic Mediterranean flavors. But even the generous food menu—complete with daily-squeezed juices and fruit smoothies—pales in comparison to Mirage's massive hookah selection. After fastening hookahs with regular or clay heads, guests can sample more than 100 flavors of shisha, including cactus fruit, absinthe, and blueberry muffin. Mirage even stocks more than 35 e-juice flavors, such as watermelon mist and caramel apple. There's lots of time to try everything—Mirage stays open until at least 2 a.m., and live DJs and musicians are always on hand to lure guests to the dance floor.